JERK CHICKEN AND PASTA
Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!
Provided by Terry Coonan
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
- Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
- Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
- Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g
CARIBBEAN JERK CHICKEN PASTA
Caribbean Jerk Chicken Pasta, is a creamy, colorful, flavor packed pasta. It's a quick and easy dinner perfect for busy nights.
Provided by Deseree
Categories Main Dishes
Time 25m
Number Of Ingredients 11
Steps:
- Toss chicken with 2 teaspoons jerk seasoning.
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in diced peppers, onion and garlic. Cook 3 minutes.
- Stir in chicken. Continue cooking until chicken is cooked through about 10 minutes.
- Reduce heat and stir in half and half, sour cream and remaining tablespoon of jerk seasoning. Continue cooking until the sauce thickens slightly, about 5 minutes.
- Stir in drained pasta. Toss to combine. Reduce heat and allow to simmer for 5 more minutes. Season to taste with salt and pepper. Serve.
Nutrition Facts : Calories 564 kcal, Carbohydrate 47.9 g, Protein 43.8 g, Fat 21.3 g, SaturatedFat 8.3 g, Cholesterol 179 mg, Sodium 167 mg, Fiber 1.2 g, Sugar 1.9 g, ServingSize 1 serving
RASTA PASTA RECIPE
Rasta pasta is creamy pasta tossed with Caribbean style jerk chicken and sauteed bell peppers. This dish is so full of flavor, and makes a great weeknight dinner that can be made in just half an hour! It's creamy, rich, spicy, and cheesy.
Provided by Diana
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
- I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to add later.
- Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
- Add jerk seasoning to the pot.
- Add heavy cream, chicken and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
- Garnish with chopped chives, green onions or parsley and serve.
Nutrition Facts : Calories 742 kcal, Carbohydrate 92 g, Protein 40 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 113 mg, Sodium 214 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
CARIBBEAN JERK PASTA
I'm sure turkey or pulled pork would be just as good in this recipe. This is not intended for folks looking to cut fats. I can't guarantee how this will taste if lowfat ingredients are substituted.
Provided by Siava
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- FOR MEAT MIXTURE.
- Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes.
- Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside.
- FOR SAUCE.
- Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter.
- *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce).
- Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically.
- FOR PASTA.
- Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!
Nutrition Facts : Calories 461.6, Fat 32.5, SaturatedFat 16.8, Cholesterol 114.8, Sodium 142.7, Carbohydrate 28, Fiber 3.6, Sugar 1, Protein 15.8
CREAMY JERK PASTA WITH CHICKEN AND PEAS
The combination of jerk flavourings with creamy pasta seems strange, but it's actually delicious! You can adjust the amount of spice to suit your taste. It is very quick to prepare.
Provided by Scoutie78
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in lots of salted water.
- While the pasta is cooking, make the sauce:.
- Heat 1 Tbsp oil in a large skillet over med-high heat.
- Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
- Add 1 Tbsp to the pan and turn the heat to med-low.
- Add the garlic and cook for 30 sec -- do not allow it to brown.
- Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
- Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
- Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
- By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
- Turn off the heat under the sauce.
- Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
- Serve!
Nutrition Facts : Calories 739.3, Fat 30.5, SaturatedFat 11.4, Cholesterol 83.3, Sodium 249.8, Carbohydrate 83.2, Fiber 5.8, Sugar 4.2, Protein 32.2
JERK CHICKEN AND PASTA
I found this recipe on allrecipes.com & thought it would be a good one for ZWT III. I love a cream sauce but had never had jerk before so this was something different for me. The mild creamy sauce is great in contrast to the spicy of the chicken. Uses recipe #232531 as the paste.
Provided by Mandy
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
- Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Lightly oil the grill. Grill chicken 8 to 10 minutes on each side, until juices run clear.
- Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped coriander, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
- Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken.
- Garnish each serving with a coriander sprig and the juice of 1/4 lime.
Nutrition Facts : Calories 648.5, Fat 20.4, SaturatedFat 8.9, Cholesterol 182.8, Sodium 195.6, Carbohydrate 68.5, Fiber 3.9, Sugar 3.5, Protein 41.9
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